Tuesday, November 22, 2011

Israeli Vegetable Salad

1 English cucumber, chopped
4 tomatoes, chopped
1/2 large white onion, chopped
4 sprigs mint, minced
1 tsp dried parsley (or 1 tbsp fresh, minced)
1 Tbsp fresh lemon juice
1 tsp canola oil (optional)
1 tsp minced garlic
To Make:
Add the mint, parsley, lemon juice, oil and garlic to a bowl and mix.
Add in the cucumber, tomatoes, onion, and toss.
Let sit 3 minutes then serve.

Moroccan Carrot Salad

6 carrots, boiled, drained and cut into 1/4 inch slices
1 tsp dried parsley (or 1 Tbsp fresh and chopped)
2 tsp minced garlic
1 tsp canola oil
2 tsp lemon juice
1 tsp ground cumin
1/4 tsp ground tumeric
To Make:
Add all but carrots to a bowl and mix.
Add carrots to mixture and toss.
Let sit for 4 hours then serve.

Citrus Date Couscous

1 cup fine couscous
1 cup boiling water
2 clementine oranges peeled and chopped
1/2 cup lemon juice
1/2 cup pitted and chopped dates

To Make:
Place couscous in a bowl. Pour boiling water over.
Add other ingredients and toss.
Allow to sit for 10 minutes.
Toss with a fork and serve warm immediately or refrigerate and serve cold.

Wednesday, November 16, 2011

Hummus, Roasted Red Pepper without oil

Hummus is a very flexible recipe. You can change the ingredients and amounts and still get excellent results. Hummus often has olive oil but that adds a lot of calories from processed oil so we use tahini or peanut butter instead.

4 cups cooked garbanzo beans, rinsed and drained.
4 whole roasted red peppers
1/4 cup lemon juice
1 tsp ground cumin
1/2 cup tahini [or peanut butter]
2 Tbsp minced garlic
1/4 cup dried parsley

To Make:
Add all ingredients to food processor and puree until smooth.
Serve within 3 days or freeze.

I make large batches of this and freeze it in one cup canning jars. These defrost quickly to serve at home or take as a guest gift.

I use a lettuce leaf and wrap it around this for a quick and satisfying snack or part of a meal. There is very little tahini (nuts and seeds) per serving.